Caramel Kick #2

After my last post about English toffee, I thought that caramel sauce should be next. Both English toffee and caramel sauce (and caramels too, for that matter) involve cooking sugar to a certain degree of caramelization. Plus, caramel sauce is yet another (!) simple treat where the homemade result is so much better than what we can buy in the store. The same caution about working with hot sugar applies here, too…

Caramel sauce is made in two simple steps:
1) cook sugar and water to a light to medium amber color; and
2) whisk in 1 cup heavy cream and a little butter

Yes, that’s it! And, unlike the English Toffee, you don’t even have to stir! So, details…

Water and Sugar in the Pan; Sugar Completely Moistened; Cooked to Clear Syrup

1) Put 1/2 cup of water in a large saucepan and add 2 cups of sugar. Pour the sugar on top of the water carefully so stray sugar crystals don’t land on the sides of the pan. With a spoon, gently mix the sugar and water together until all of the sugar is moistened – and continue to keep the sugar off the sides of the pan. This attention to the sides of the pan will minimize the chance of the sugar crystallizing, i.e. turning chunky and grainy. And what if sugar lands on the sides of the pan? Just wash it down with a little fresh water on your (clean) fingertips.

2) Cover the pan and cook over medium heat until the sugar has completely dissolved and the mixture is clear and simmering (about 10 minutes – but you’ll have to watch it to know for sure). Remove the lid and continue to cook until the mixture is a light to medium amber color. Don’t stir the mixture at all! When it starts to color a little, you can slowly and carefully swirl the pan to help it color evenly, just don’t stir it – and be careful if you swirl it so you don’t splash yourself.

Once the mixture has cooked to a light to medium amber color, remove the pan from the heat and quickly pour in about ¼ of the cream. The sugar syrup will steam and boil fiercely when the cream is added, so don’t stand over the pan – stand back, continuing to pour the cream in ¼ increments until the cream is all in. Then, carefully whisk the sauce together, continuing to be careful because it will still be steaming. Finally, whisk in 2 tablespoons of butter (salted or unsalted is ok) and pour into a heat proof container. Cool, cover and store in the refrigerator.

The caramel sauce will thicken when it cools – just reheat it a little in the microwave to make it pourable. Serve over your favorite ice cream, on your favorite cake or with whatever else you like!